My mom used to always tell me that as she was shoving a banana and and english muffin in my hand as I ran for my bus in the morning. And she was right! That’s why my next 2 posts are going to be dedicated to breakfast. Ok, so one of them is not super healthy, but the other one is pretty good for you – so we’ll start with that one today, and move on to the Cinnamon Bun Bread tomorrow!
My sweet friend Sharon made this breakfast casserole when I was visiting her and her husband Myron in Arkansas during my time in the states this Spring. Super yummy and customizable. I’ve made it several times already since that visit to Arkansas, so I think it’s time for its cookingdevushki debut! This is great to bake up on Saturday or Sunday morning…and then you have leftovers for the rest of the week. Forget cereal! Let’s have some breakfast casserole!
Sharon’s Breafast Casserole
2 TBS. butter melted, and set aside to cool
6 large eggs, beaten well
1/4 C. flour
1/2 tsp. baking powder
1 1/2 C. low-fat cottage cheese
1 1/2 C. grated cheese, whatever you like
15oz. (425g) can diced tomatoes
1 small can green chilies (or dice up some bell pepper if you can’t get green chilies)
(Optional: if you wanted you could throw in some diced ham or other kind of veggies)
Mix the eggs, flour, and baking powder together in a large bowl and beat/whisk together until the flour and baking powder are mostly dissolved in the liquid. It will take several minutes.
Add the 2 tablespoons of melted, cooled butter
Stir the cheeses, tomatoes, and chilies gently into the egg mixture.
Pour into a 13×9 dish. You don’t need to oil the pan because the flour/bp make a hard crust.
Bake at 375 degrees for 20 min or so, until set.
If you make a bigger dish, or deeper dish it’s no problem, use the lower temperature, and allow MORE time for baking.